Pepito Pesto with Roasted Squash

If you’re searching for a cozy recipe to remedy these chilly winter nights, try this seasonal side dish from Dobbes Family Estate with a bottle of Dundee Hills Pinot Noir alongside. Take one bite and you’ll bid farewell to the winter blues!

View the full recipe at Dobbes Family Estate

Pesto Ingredients:

• 2/3 cup pepitas, roasted and salted
• 1 ½ cup arugula greens
• 1 ½ cup fresh basil
• ½ cup parmesan cheese, finely grated
  • Set aside some for garnishing
• 4 cloves of garlic, minced
• 1 tablespoon shallot, minced
• 1/3rd cup olive oil
• 1/4th teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, finely ground
• 1 lb. of pasta, your choice
• 2 tablespoons basil, chopped for garnish – optional
• 1/8th cup pepitas for garnish – optional
• Lemon juice to drizzle over the finished product

Roasted Squash Ingredients:

• 1 medium, squash of choice, sliced and seeded (Delicata featured in photos)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/3 teaspoon chili powder
• ½ teaspoon brown sugar
• 1 teaspoon smoked paprika
• ¼ tablespoon of salt
• Pepper to taste

Instructions:

• Preheat the oven to 425 degrees and gather all your ingredients.
• Line a medium baking sheet with foil and spray with nonstick cooking spray.

Prepare Squash:

• Slice and seed the squash so it is ready to be processed.

• Chop the squash into preferred sizes (e.g. half rings of Delicata) and toss in olive oil.
• Combine all dry ingredients to make a spice blend and toss with the squash.
• Evenly lay out the squash on a baking sheet and place it into the oven until golden brown (about 20 minutes).
• While the squash cooks, prepare the pesto and cook the pasta.

Prepare Pepita Pesto Pasta:

• Place a large pot of water over high heat, this will be used to cook the pasta.
• Once the water starts to boil add a pound of pasta and allow it to cook for 5-10 minutes.
• While the pasta is cooking, time to assemble the pesto.
• In a food processor combine the roasted pepitas, arugula, basil, parmesan cheese, salt, pepper, and red pepper flakes. Pulse until the ingredients start to combine.
• With the food processor running, start to stream in the olive oil. Start by slowly streaming in the 1/3rd cup of oil until combined. This mixture will be thick to coat the pasta.
• If the pesto is too thick you can slowly add a little more oil by streaming it into the food processor.
• Don’t forget to check on your pasta! Once it is fully cooked you will drain it, toss with some olive oil to ensure the noodles do not stick together. Keep warm.
• Once the pesto consistency is to your liking, toss with the hot pasta, Serve in a pasta dish top with the squash and garnish with more cheese, basil, and extra pepitas if desired.